In The Kitchen

The REFB Kitchen Collective Program transforms donated ingredients into complex, nutritious, seasonal entrées for low-income seniors and families throughout Sonoma County. Under the leadership of our creative chef, Don Nolan, several groups of dedicated volunteers gather Monday through Friday to combine fresh produce, staple foods, proteins and whole grains, to create wholesome and delicious heat-and-serve meals for our low-income neighbors in need.

Kitchen Collective entrées help alleviate the challenges associated with preparing a healthy meal for those who have limited resources, disabilities, illness, lack of knowledge or understanding, or time or energy constraints due to overwhelming life circumstances.

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This month, Chef Don and his team of volunteer sous chefs are preparing Elotes – Grilled Mexican Corn!

 

 

 

 

 

 

 

2016-07-29-Street-Corn-1
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Grilled Mexican Street Corn (Elotes)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Summer is on its way, this is a wonderful side dish for a BBQ or potluck. All of these ingredients can be purchased in our value market here at the Redwood Empire food bank.

Ingredients
  • 6-8 medium ears sweet corn husks removed
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup cilantro, minced
  • 1/4 tsp ground chipotle or chile pepper, to taste
  • 2 tsp grated lime zest, from one lime
  • 2 tsp lime juice, from one lime
  • 1/2 cup cotija cheese, crumbled
  • lime wedges, to serve
Instructions
  1. Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.

  2. Whisk together the sauce: In a bowl, whisk together the crema, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
  3. Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
  4. Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

Chef’s Recipe Box

Find archived recipes here!

Interested in volunteering in the Kitchen Collective?

Click here to sign up!

Need food?

Call Food Connections at the REFB to find a distribution site in your community: 707-523-7903,
Monday through Friday, 9:00 am to 5:30 pm.

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